Has anyone got any tips on how to get really crisp edges on square cakes, when they only have buttercream, not a ganache, underneath the fondant.
Here in France I am not allowed to produce a cake with ganache on it (because of the cream)...

Dose anyone in here live in sw florida? I really like to find some local decorator friends. people who might know whats going on around my area more then me maybe and might need want someone to go to shows with and share ideas.

Hi,
Does anybody know if a cake covered in sparkling sugar can be refrigerated? I was told that when cake come to room temperature, condensation could potentially affect the sparkle in the sugar…
Has anyone tried it before?
Thanks!

Please I have a question: Usually if I have a 3/4 tiered cake, I put dowels under each cake to support the weight. But I saw in all video tutorials that at the end they put a long wooden stick that is put from the upper tier until the last one....

I have been baking and cake decorating for about two three years and the one thing that gets me everytime is making red buttercream without making it bitter. I always order it ,BUT I would like to know how to mix it myself. Any Ideas for me?

Help!! I am having problems with covering my cakes with fondant as after I get the cover on and have smoothed it down, when I start to polish it, the polisher starts to stick. It is very hot here at the moment (28 to 32 degrees) and I am finding...

Hi,
I really enjoy making &amp; designing cakes, but what I have not been able to master is getting those crisp, sharp edges on round cakes – I LOVE, LOVE the way they look – it makes the finished product look very professional.
Is there a...

Hi everyone! I have seen so many beautiful cakes that have been done with water colour techniques and am so curious about it. Are people using gel paste mixed with water to dilute it? Or is using airbrush colouring better for watercolouring?...

After reading the latest issue of CAKE magazine, I was just blown away at some of the cakes that were featured in the Gravity Defying Cakes section.
The featured cake decorators had taken novelty cakes to a whole new level and I am in awe of...

Hi, everybody,
I’ve been asked to make a two-tier buttercream cake covered "entirely’ in sparkling sugar. Does anyone have an easy way (if there is such a thing) to do this without messing up the sides too much?
The tiers will be too heavy...

I found this in the daily mail online and wondered if this is the cake version of pot noodle vs fresh egg noodles cooked with fresh ingredients! What do we think?
Would you eat cake from a SPRAY CAN? New microwaveable batter invented by Harvard...

Have seen some gorgeous cakes using silicon onlay moulds and would appreciate feedback on using these before investing in some. I know they are 2 pi r long so wrap evenly on even sized cakes eg 4 times to wrap an 8 inch cake . However my...

Hi! I´m a cake decorator from Argentina and I would like to know if anybody could tell me where can I take an interesting fondant decorating class in NY. I´ll be there just for a week in mid september. I´ll appreciate your comments!
Thanks a lot!

Ive just made a batch of modelling choc, left it overnight and when ive chopped a piece off to work with today its very crumbly and wont stick together. I just about got it to stick together when I kneaded it, but it wont roll out without...

Hi
I am thinking of trying to make my father in law a model of his favourite yacht to go on top of his birthday cake next month. I have googled fondant boats etc for ideas all the boats have wafer paper sails, which I didn’t want to use, as he...